Gluten and Egg-Free Parmigiana
This dish is from http://www.taste.com.au and is ideal for anyone with gluten and/or egg intolerance.
Photography by Rob Palmer
Ingredients (serves 4)
- 1/2 cup olive oil
- 3 garlic cloves, crushed
- 1kg vine-ripened tomatoes, chopped
- 3/4 cup fresh basil leaves, chopped
- 6 slices (250g) gluten-free bread, torn
- 1/2 cup gluten-free plain flour
- 1/2 cup reduced-fat plain yoghurt
- 4 (500g) chicken schnitzels (uncrumbed)
- 100g mozzarella cheese, grated baby spinach, to serve
- Heat 2 tablespoons oil in a non-stick frying pan over medium-high heat. Add two-thirds garlic. Cook for 30 seconds or until fragrant. Increase heat to high. Add tomato. Season with salt and pepper. Cook, stirring occasionally, for 5 minutes or until tomatoes have just collapsed. Stir in 1/2 cup basil.
- Meanwhile, process bread and 2 tablespoons flour until fine crumbs form. Add remaining basil. Process until finely chopped. Transfer mixture to a large plate. Place remaining flour on a plate. Season with salt and pepper. Whisk yoghurt, remaining garlic and 2 tablespoons cold water together in a shallow bowl.
- Coat 1 schnitzel lightly in flour, shaking off excess. Dip in yoghurt mixture, shaking off excess. Coat in bread mixture. Place on a plate. Repeat with remaining schnitzels, flour, yoghurt mixture and bread mixture.
- Heat remaining oil in a large non-stick frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden and just cooked through, adding more oil if needed. Transfer to a plate lined with paper towel.
- Preheat grill on medium-high heat. Arrange chicken, in a single layer, on a large baking tray. Spoon over tomato mixture. Sprinkle with cheese. Grill for 3 to 4 minutes or until cheese is golden. Serve with spinach.